Physico-Chemical Characteristics and Culturable Microbial Communities of Grape Berries Change Strongly during Noble Rot Development.

Hegyi-Kaló, Júlia; Hegyi, Ádám István; Geml, József; Zsófi, Zsolt; Pálfi, Xénia; Váczy, Kálmán Zoltán.

Afiliação

Hegyi-Kaló J; Food and Wine Research Institute, Eszterházy Károly University, 6 Leányka Street, H-3300 Eger, Hungary.
Hegyi ÁI; Department of Microbiology and Biotechnology, SZIU, 14-16 Somlói Street, H-1118 Budapest, Hungary.
Geml J; Food and Wine Research Institute, Eszterházy Károly University, 6 Leányka Street, H-3300 Eger, Hungary.
Zsófi Z; MTA-EKE Lendület Environmental Microbiome Research Group, Eszterházy Károly University, 6 Leányka Street, H-3300 Eger, Hungary.
Pálfi X; Food and Wine Research Institute, Eszterházy Károly University, 6 Leányka Street, H-3300 Eger, Hungary.
Váczy KZ; Food and Wine Research Institute, Eszterházy Károly University, 6 Leányka Street, H-3300 Eger, Hungary.

Plants (Basel) ; 9(12)2020 Dec 21.

Article em En | MEDLINE | ID: mdl-33371257